Ingredients
Scale
- 1 large (1 lb) loaf sturdy white bread (like French or Sourdough)
- 1 lb ground turkey sausage (sage-seasoned is lovely!)
- 1/2 cup (1 stick) unsalted butter
- 1 large yellow onion, diced
- 3 large celery ribs, diced
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 large eggs
- 2 ½ – 3 cups low-sodium chicken broth
- Salt and black pepper, to taste
Instructions
- Dry The Bread (Do Not Skip!): Preheat oven to 250°F (120°C). Cut the bread into 1-inch cubes. Spread them in a single layer on two large baking sheets. Bake for 45-60 minutes, until completely dry and like croutons. Let cool.
- Preheat for Casserole: Increase oven temperature to 375°F (190°C). Generously butter a 9×13 inch baking dish.
- Cook Sausage: In a large Dutch oven or skillet over medium-high heat, cook the turkey sausage, breaking it apart, until browned. Use a slotted spoon to remove the sausage to a small bowl.
- Sauté Veggies: In the same pan, melt the butter. Add the diced onion and celery. Sauté for 8-10 minutes until very soft. Stir in the chopped fresh sage, rosemary, and thyme, and cook for 1 more minute until fragrant.
- Combine: In your largest mixing bowl, add the dried bread cubes, the cooked sausage, and the buttery vegetable-herb mixture. Toss gently to combine.
- Add Binders: In a separate, smaller bowl, whisk the 2 large eggs and 2 ½ cups of the chicken broth. Pour this mixture all over the bread cubes. Fold gently with a large spatula until everything is just moistened. (If it looks too dry, add the remaining 1/2 cup of broth).
- Bake (The Two-Step Secret!): Pour the stuffing into your buttered 9×13 dish.
- Step 1: Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Step 2: Remove the foil and bake for another 15-20 minutes, until the top is beautifully golden-brown and crispy! Let rest for 5-10 minutes before serving.
Notes
- The “Egg” Secret: Please don’t skip the eggs! They are my secret to a rich, moist stuffing that holds together, rather than just being a pile of wet bread.
- Don’t Drown Your Bread!: Add your broth mixture slowly. You want the bread cubes to be moist, not soaking wet. It’s always better to start with less!
- Use Fresh Herbs!: If you can, fresh herbs make all the difference. That beautiful aroma is the true smell of Thanksgiving!
- My Favorite Make-Ahead Tip: This is the perfect make ahead thanksgiving stuffing! You can assemble the entire casserole (up to Step 7, before baking) 1-2 days in advance. Let it cool, cover it tightly with foil, and store it in the fridge. On Thanksgiving, let it sit on the counter for 30 minutes, then bake as directed!
- Vegetarian Option: To make this vegetarian, just leave out the sausage (you may want to add 2 more tablespoons of butter) and use vegetable broth! It will be a delicious, classic herb stuffing.
- Prep Time: 30
- Bread Drying Time: 60
- Cook Time: 50
- Category: Side Dish
- Method: Baking
- Cuisine: American